Dining arrangement

ABSTRACT

A restaurant dining arrangement is provided with a plurality of tables for the seating of patrons and the broiling of meat or the like in open air broilers at the tables. Power driven fan means are provided to draw air laterally across the broiler for removing smoke and odor laden gases caused by broiling meat on the broiler and moving these gases through a conduit to the exterior of the room having therein the tables. The tables are subdivided between a stationary portion for seating at least most of the patrons and a portable portion having therein the broiler and fan means, which portable portion may be moved selectively between stationary table portions for the cooking of meat, so that a small number of portable portions may serve a large number of stationary table portions.

United States Patent [191 Jenn [ 1 DINING ARRANGEMENT [76] Inventor:Louis Joseph Jenn, 3035 Shadeland Ave., Indianapolis, 1nd. 46226 22Filed: Sept. 20, 1973 [21] Appl. No.: 399,334

[52] U.S. Cl. 126/299 B, 99/443 R, 108/50 [51] Int. Cl. F24c 7/04 [58]Field of Search 126/299, 300; 99/443 R;

[451 Dec. 10,1974

Primary ExaminerWilliam F. ODea Assistant Examiner-Harold JoyceAttorney, Agent, or Firm-Thomas E. Beall, Jr.

[5 7 ABSTRACT A restaurant dining arrangement is provided with aplurality of tables for the seating of patrons and the broiling of meator the like in open air broilers at the tables. Power driven fan meansare provided to draw air laterally across the broiler for removing smokeand odor laden gases caused by broiling meat on the broiler and movingthese gases through a conduit to the exterior of the room having thereinthe tables. The tables are subdivided between a stationary portion forseating at least most of the patrons and a portable portion havingtherein the broiler and fan means, which portable portion may be movedselectively between stationary table portions for the cooking of meat,so that a small number of portable portions may serve a large number ofstationary table portions.

15 Claims, '3 Drawing Figures DINING ARRANGEMENT CROSS REFERENCE TORELATED PRIOR APPLICATION Referring now to the drawing for details of myinven- The present application is an improvement of the ap- 5 tion inits preferred forms, there is shown in FIG. 1 a

plication of Louis Joseph Jenn, Ser. No. 223,902, for DININGARRANGEMENT, filed on Feb. 7, 1972 now U.S. Pat. No. 3,766,906.

BACKGROUND OF THE INVENTION In present restaurant service, it iscustomary to broil steaks on individual order in a large kitchen on anopen flame broiler above which is located an exhaust hood for collectingcooking smoke and odors for exhaustion to the atmosphere. Due to thevast volume of greases emitting onto open flame, thus causing moreflame, such broiling actually burns the meat. Recently, question hasarisen casting doubt on the medical advisability of cooking meat indirect exposure to open flame wherein the meat is actually partiallyconsumed. Disclosures such as U.S. Pat. Nos. 3,444,805, 3,587,555 and3,596,650 relate to electric broilers which at least to some extentreduce this possible health hazard by minimizing flame exposure andremoving smoke and grease laden fumes.

SUMMARY OF THE INVENTION The invention herein relates to a table anddining arrangement, such as for restaurants, wherein guest in assemblyaround a table, may optionally at least partially serve themselves inthe broiling of meats on a table top level open air broiler generally ofthe type disclosed above. The invention amounts to a new concept indining wherein meat broiling, and the cooking of other foods as well, isin the presence of and optionally at least under partial control ofguest at each table. Other foods, such as those already prepared or notrequiring cooking may be provided at each table from serving carts or byother methods.

Each broiler is provided with an air exhaust arrangement for causing airto be drawn across the open air broiler for collecting cooking smoke andodors from broiling meats for exhaustion to exteriorly of the room,either directly through a wall or into a common or central duct systemin communication with a power ex-.

hauster.

The tables are subdivided between a stationary portion for seating atleast most of the patrons and a portable portion having therein thebroiler and fan means,

which portable portion may be moved selectively. between stationarytable portions for the cooking of meat, so that a small number ofportable portions may serve a large number of stationary table portions.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 2 is a side elevation of thedevice of FIG. 1 with additional optional features; and

FIG. 3 is a front elevation viewof the device of FIG.

dining and cooking table that may be one of a plurality of tables whichwould constitute a typical restaurant layout. Inside and outside wallsenclose the room. Numerous table arrangements are possible for use withthe several embodiments of the invention. Round or square top tables maybe provided. All or a portion of the perimeter or peripheral portion ofeach table top defines a guest dining surface in proximity to a broilerand may receive chairs thereunder.

Tables may be located on either side of a privacy barrier from whichthey may also be supported. Chairs are adapted to be assembled about theperimeter of table so that the occupants are in proximity to the broilerfor personally serving themselves in the broiling of meat.

The table, broiler and exhaust ducting are illustrative of arrangementswhere table guests are in proximity to a broiler at their table and may,at their option, serve themselves. On the other hand, the tables may beattended, as by a waiter, who can broil meats and serve otherfoods.

In the embodiment of the present invention as shown in FIG. 1, only onetable is shown, although it is realized that the restaurant wouldcomprise a plurality of such tables. The table shown in FIG. 1 mayexhaust it s gases directly through the wall to the exterior of the roomor into a common duct that may interconnect several such tables andeventually lead to the exterior of the room, and further which commonduct may be provided with additional power driven fan means, if desired.

The table is divided into a stationary table portion 101, which may beconnected by brackets 102, or the like to the wall 100, and additionallyprovided with legs (not shown) if desired for supporting the table withrespect to the restaurant floor 103. The table further comprises aportable table portion having an upper surface 104, which preferably butnot necessarily is on the same level as the surface of the stationarytable portion 101. The portable table portion includes a base 105, whichmay have a rear wall 106, side walls 107, 108, a

bottom wall 109, and if desired an open front so that the interior ofthe base may be used for storage purposes. It is also contemplated thatdoors or the-like may be provided as a front wall to enclose theinterior of the base. Further, the walls 106, 107, and 108 may extendonly partially down from the top 104 with four corner posts connectingsuch walls and tops to the bottom wall 109. For ease in portability ofthe base 105, antifriction means are provided between the base 105 andfloor of the restaurant 103, which preferably will comprise a pluralityof wheels 110.

Open air broilers Ill and 112, although one may be employed are mountedin the top of the portabletable portion with an air intake 113therebetween.

The single and double open air broilers referred to herein, which arelocated in the table tops, are provided with power driven ventilatingsystems for removing cooking smoke and odors for normally discharging toexteriorly of the room. Such broilers are disclosed in U.S. Pat. Nos.3,444,805; 3,487,555; and 3,596,650,

the central intake of a centrifugal fan 116 that has a tangential outlet117 leading to a conduit 118 all of which is carried by the portabletable portion.

To dispose of the gases swept laterally across the broilers 111, 112into the air intake 113 by the fan 116 to be discharged to the conduit118, there is provided a stationary conduit 119 preferably mounted inthe central lower portion of the stationary table portion 101 to leadthrough the wall 100 for discharge directly to the outside or into aduct common to several tables and eventually leading to the outside. Theconduit is normally provided with a one-way damper valve allowingoutward passage of smoke and odor laden gases, but closing againstreverse flow of outside air, as for example, when the broiler is not inservice. The conduit sections 118, 119 are connected together by a quickconnect, disconnect fluid coupling 120, which may be of any known type,with coupling portions respectively mounted on the stationary tableportion and the portable table portion.

Electrical power for driving the fan 116, and if the broiler iselectrical, for also powering the broiler, is derived from electricalpower line 121 that has a standard type of plug 122, all of which iscarried by the portable table portion, which plug 122 is coupled in astandard manner with an electrical outlet socket stationarily carried bythe stationary table portion 101 and fed with electrical power byelectrical line 123 that leads back to the wall 100 to a source ofsuitable electric power.

In this manner, it is seen that guests may be seated around thestationary table portion 101 and the portable table portion may be movedinto position with the couplings 120 and 122 being engaged, so that themeal may be cooked by an attendant or by the guest on the broilers 111,112 with the odors and smoke being drawn laterally into the intake 113by the fan 116 to be discharged through the conduits 118, 119 forremoval from the room. When the meal has been cooked and the guestserved, the portable table portion may be removed by uncoupling thecouplings 120 and 122, so.

that the portable table portion may be removed from the vicinity of theguest for aesthetic purposes or it may be moved to another similarstationary table portion with fluid and electrical couplings for cookingof another meal for a different group of guests. Since the cooking ofthe meal constitutes only a minor portion of the total time the guestsare normally at a restaurant, it is seen that in this manner oneportable table portion may serve a plurality of stationary tableportions.

It is contemplated that the broilers shown in FIG. 1 may be gas poweredwith bottle pressurized gas carried by the portable table portion base,instead of being electrically powered as described with the preferredembodiment. Further, the fan may be omitted from the embodiment of FIG.1 and the intake box 115 directly connected by means of the conduit 118to the stationary conduit 119, which elements would be at reducedatmospheric pressure as determined by a fan (not shown) provided foreach of the stationary table portions or provided in a common duct for aplurality of stationary table portions.

For ease in coupling the stationary and portable table portions, withrespect to fluid and electrical power, the electrical line or cord 121is quite long and may be plugged in at 122 while the portable tableportion is spaced a considerable distance from the stationary tableportion. Further, the fluid coupling may be facilitated by constructingthe conduit portion 118 of flexible materials so that it may be bent toconform to irregularities in the height of the stationary and portabletable portions; additionally, the conduit portion 118 may be constructedof bellows material so as to be axially expansible and c'ontractible forengaging the coupling 120 while the stationary table portion andportable table portion are a considerable distance from each other,which spacing would facilitate the engagement by providing visual andmanual access to the coupling area. For aesthetic purposes, the couplingarea of the stationary table portion 101 is preferably spacedconsiderably inward, as shown, from the edge of the stationary tableportion 101 that is the farthese from the wall 100. Also, the conduitportion 119 is preferably constructed of an inner gas conducting tube124 of substantially the same diameter as the conduit portion 118 and anouter box like enclosure 125 for the tube 124. Preferably, theelectrical line 123 is carried within the box like enclosure 125, whichbox like enclosure is centrally spaced with respect to the bottom of thetable and of minimum vertical height so it will not interfere with theguests seated about the table.

It is further contemplated that various other types of cooking units maybe substituted in place of the broilers 111, 112, for example open airgrills for making pancakes or the like.

FIG. 2 shows a side view of the embodiment of FIG. 1 with additionalfeatures of the present invention, wherein the stationary table topportion 101' is as before mounted adjacent a wall 100, although it isunderstood that the stationary table portion may be free standing in themiddle of a room in both this embodi ment and the previous embodiment.Although legs for the stationary table portion maybe employed, they arenot shown.

The portable table portion employs a structure similar to thatpreviously described and which bears identical numerals with primes toindicate the modification, so that further description is unnecessary.However, it is seen that the fan 116' is mounted adjacent the intake boxor air chamber for receiving intake air therefrom, which mounting allowsrotation of the fan 116 in the plane of FIG. 2. With this rotation,after the portable table portion has been moved adjacent the stationarytable portion, the fan 116 may be rotated from its solid line positionin the clockwise direction to its upper dotted line position forconnection with the disconnect fluid coupling of the stationary tableportion that leads to the stationary conduit section 119, whichstationary conduit section 119' may be substantially identical with thestationary conduit 119 of FIG. 1, and as shown the coupling 120 extendsdownwardly for telescoping connection with the outlet conduit 118' ofthe fan 116'.

If desired, the structure according to FIGS. 10 and 11 may employ alower stationary conduit section 119" in addition to or in place of thestationary conduit section 119'. Both conduit sections 119 and 119" arecentrally located with respect to the table so that they will notinterfere with the comfort of the customers. For coupling with the lowerstationary conduit 119", the portable table portion is provided with aconduit section 118" that may be provided in addition to or in place ofthe conduit section 118. The conduit section 118" is adapted to havetelescoping registry with the conduit section 119" at the fluid coupling120", when the portable table portion module is moved into the positionof FIG. 2. The fan 116' may be permanently connected to the conduitsection 118" if only this section and 119 are employed in place of thesection 119; however if both conduit sections 119 and 119" are directionto couple with the conduit section 118" as shown by the dotted lines 127in FIG. 10. Thus it is seen that some of the stationary table portionsmay employ an upper stationary conduit section 119' while in the samerestaurant some of the stationary table portions may employ a lowerstationary conduit section 119", and the portable table module isadapted to couple with either.

As shown in FIG. 3, the conduit section 118" extends at an angle fromthe outlet of the fan 116' to where it is centrally located with respectto the portable table portion so that it may couple with thecorrespondingly centrally located stationary conduit section 119".

I have disclosed a table and open-air broiler combination in conjunctionwith a system for removing cooking smoke and odors from the vicinity ofthe broiler and table so as to make possible a new concept in restaurantdining wherein table guest, at their option, may participate in thebroiling of meats to be served at their table.

In accordance with the patent statutes I have disclosed my invention inits several preferred embodiments in a manner to enable any personskilled in the art to make and use the invention. It is obvious thatvarious modification can be made to my invention without departing fromthe spirit thereof which is defined by the claims.

comprising: tables spaced about a room and having open air broiler meanslocated in their tops; a peripheral portion of each table top about thebroiler means defining a dining surface around and under which chairsare adapted to be assembled; a duct common to said dining tables andhaving an exit opening outside of the room; said broiler means includingair conduit means having an air intake at one side of the broiler and anair exit opening into said common duct; power driven fan means fluidassociated with the conduit means and common duct for drawing a streamof air laterally across the broiler surface into the intake forcollecting smoke and odor laden gases caused by broiling meat on thebroiler, moving the air through the conduit means and common duct andexhausting the air through said common duct air exit exteriorly of theroom; at least some of said tables being divided into a stationaryportion having a dining surface around and under which chairs areadapted to be assembled and a separate portable portion having said openair broiler means; and said portable portion including a base havinganti-friction means for supporting it on the floor adjacent saidstationary table portion as a portable module for movement betweenvarious stationary table portions and having means for fixedly mountingthereon said broiler means.

2. The invention according to claim 1, wherein said power driven fanmeans is mounted on and carried by said portable portion base, and saidconduit means is at least partially mounted on and carried by saidportable portion base.

3. The invention according to claim 2, wherein an additional portion ofsaid conduit means is fixedly mounted to said stationary table portion;and further including fluid conduit coupling means and electricalcircuit connecting means each having respective mating portionsstationarily mounted on said stationary table portion and mounted onsaid portable base for providing fluid communication between saidconduit means portions and providing electrical power for said fanmeans, respectively.

4. A dining arrangement such as for a restaurant wherein dining tablesare provided for optional partial self service by table occupants in thebroiling of meat comprising: a room; a plurality of tables spaced aboutthe room; air duct means common to said dining tables and disposed nearthe room in the vicinity of said tables, and power driven exhaust fanmeans for drawing air through said common air duct means and exhaust ingto the atmosphere; said tables having tops with a portion receiving anopen-air broiler for the broiling of meat thereon; a portion of eachtable top disposed about the broiler defining a dining surface aroundand under which chairs are adapted to be assembled; air conduit meansand power driven air moving means associated with each open-air broilerand including an air intake disposed to one side of a broiling surfacethereof for drawing a stream of air laterally across the broilingsurface for entrapping smoke and odor laden gases caused by broilingmeat thereon and exhausting into said common duct; at least some of saidtables being divided into a stationary portion having a dining surfacearound and under which chairs are adapted to be assembled and a separateportable portion having said open air broiler means; and said portableportion including a base having anti-friction means for supporting it onthe floor adjacent said stationary table portion as a portable modulefor movement between various stationary table portions and having meansfor fixedly mounting thereon said broiler means.

5. The invention according to claim 4, wherein said power driven airmoving means is mounted on and carried by said portable portion base,and said conduit means is at least partially mounted on and carried bysaid portable portion base,

6. The invention according to claim 5, wherein an ad ditional portion ofsaid conduit means is fixedly mounted to said stationary table portion,and further including fluid conduit coupling means and electricalcircuit connecting means each having respective mating portionsstationarily mounted on said stationary table portion and mounted onsaid portable base for providing fluid communication between saidconduit means portions and providing electrical power for said fanmeans, respectively.

7. In a restaurant having tables adapted for optional self service inbroiling meat by guest at each table comprising: a plurality of diningtables having open-air broiling means located in the tops thereof anddining surfaces around the perimeters thereof in proximity to thebroiling means whereby table guest may serve themselves in the broilingof meat on the broiling means; a duct common to said dining tables andhaving an exit exteriorly of the restaurant; air ventilating meansassociated with each broiling means and having conduit means and an airintake opening disposed adjacent and to one side of each broiling meansfor drawing airacross the broiling surface for collecting cooking smokeand fumes through said intake opening for exhaustion through saidconduit means into said common duct communicating with exteriorly of therestaurant; power driven fan means associated with the common duct fordrawing air, smoke and fumes therethrough for exhaustion to theatmosphere; at least some of said tables being divided into a stationaryportion having a dining surface around and under which chairs areadapted to be assembled and a separate portable portion having said openair broiler means; and said portable portion including a base havinganti-friction means for supporting it on the floor adjacent saidstationary table portion as a portable module for movement betweenvarious stationary table portions and having means for fixedly mountingthereon said broiler means.

8. The invention according to claim 7, wherein each of said portabletable portions includes an additional power driven fan means is mountedon and carried by said portable portion base, and said conduit means isat least partially mounted on and carried by said portable portion base.

9. The invention according to claim 8, wherein an additional portion ofsaid conduit means is fixedly mounted to said stationary table portion;and further including fluid conduit coupling means and electricalcircuit connecting means each having respective mating portionsstationarily mounted on said stationary table portion and mounted onsaid portable base for providing fluid communication between saidconduit means portions and providing electrical power for said fan meansrespectively.

10. A dining arrangement such as for a restaurant wherein dining tablesare provided for optional partial self service by table occupants in thebroiling of meats comprising: tables spaced about a room and having openair cooking means located in their tops; a peripheral portion of eachtable top about the cooking means defining a dining surface around andunder which occupants are adapted to be assembled; air conduit meanshaving an air intake at one side of the cooking means and an air exitopening outside of the room; power driven fan means fluid associatedwith the conduit means for drawing a stream of air laterally across thebroiler surface into the intake for collecting smoke and odor ladengases caused by cooking food with the cooking means, moving the airthrough the conduit means and exhausting the air through said exitexteriorly of the room; at least some of said tables being divided intoa stationary portion having a dining surface around and under whichchairs are adapted to be assembled and a separate portable portionhaving said open air cooking means; and said portable portion includinga base having anti-friction means for supportingit on the floor adjacentsaid stationary table portion as a portable module for movement betweenvarious stationary table portions and having means for fixedly mountingthereon said broiler means.

11. The invention according to claim 10, wherein said power driven fanmeans is mounted on and carried by said portable portion base, and saidconduit means is at least partially mounted on and carried by saidportable portion base.

12. The invention according to claim ll, wherein an additional portionof said conduit means is fixedly mounted to said stationary tableportion; and further including fluid conduit coupling means andelectrical ble table portion and another portion of said conduit meansis stationarily mounted on said stationary table portion; each of saidconduit means portions having mating fluid coupling means; and one ofsaid conduit means portions being axially expansible to assist incoupling together the two conduit means portions.

14. The invention according to claim 10, wherein one portion of saidconduit means is carried by said portable table portion and anotherportion of said conduit means is stationarily mounted on said stationarytable portion; each of said conduit means portions having mating fluidcoupling means; and one of said conduit means portions being manuallyeasily transversely bendable to assist in coupling together the twoconduit means portions.

15. The invention according to claim 10, wherein one portion of saidconduit means is carried by said portable table portion and anotherportion of said conduit means is stationarily mounted on said stationarytable portion; each of said conduit means portions having mating fluidcoupling means; and one of said conduit means portions being rotatablymounted to assist in coupling together the two conduit means portions.

1. A dining arrangement such as for a restaurant wherein dining tablesare provided for option partial self service by table occupants in thebroiling of meats comprising: tables spaced about a room and having openair broiler means located in their tops; a peripheral portion of eachtable top about the broiler means defining a dining surface around andunder which chairs are adapted to be assembled; a duct common to saiddining tables and having an exit opening outside of the room; saidbroiler means including air conduit means having an air intake at oneside of the broiler and an air exit opening into said common duct; powerdriven fan means fluid associated with the conduit means and common ductfor drawing a stream of air laterally across the broiler surface intothe intake for collecting smoke and odor laden gases caused by broilingmeat on the broiler, moving the air through the conduit means and commonduct and exhausting the air through said common duct air exit exteriorlyof the room; at least some of said tables being divided into astationary portion having a dining surface around and under which chairsare adapted to be assembled and a separate portable portion having saidopen air broiler means; and said portable portion including a basehaving anti-friction means for supporting it on the floor adjacent saidstationary table portion as a portable module for movement betweenvarious stationary table portions and having means for fixedly mountingthereon said broiler means.
 2. The invention according to claim 1,wherein said power driven fan means is mounted on and carried by saidportable portion base, and said conduit means is at least partiallymounted on and carried by said portable portion base.
 3. The inventionaccording to claim 2, wherein an additional portion of said conduitmeans is fixedly mounted to said stationary table portion; and furtherincluding fluid conduit coupling means and electrical circuit connectingmeans each having respective mating portions stationarily mounted onsaid stationary table portion and mounted on said portable base forproviding fluid communication between said conduit means portions andproviding electrical power for said fan means, respectively.
 4. A diningarrangement such as for a restaurant wherein dining tables are providedfor optional partial self service by table occupants in the broiling ofmeat comprising: a room; a plurality of tables spaced about the room;air duct means common to said dining tables and disposed near the roomin the vicinity of said tables, and power driven exhaust fan means fordrawing air through said common air duct means and exhausting to theatmosphere; said tables having tops with a portion receiving an open-airbroiler for the broiling of meat thereon; a portion of each table topdisposed about the broiler defining a dining surface around and underwhich chairs are adapted to be assembled; air conduit means and powerdriven air moving means associated with each open-air broiler andincluding an air intake disposed to one side of a broiling surfacethereof for drawing a stream of air laterally across the broilingsurface for entrapping smoke and odor laden gases caused by broilingmeat thereon and exhausting into said common duct; at least some of saidtables being divided into a stationary portion having a dining surfacearound and under which chairs are adapted to be assembled and a separateportable portion having said open air broiler means; and said portableportion including a base having anti-friction means for supporting it onthe floor adjacent said stationary table portion as a portable modulefor movement between various stationary table portions and having meansfor fixedly mounting thereon said broiler means.
 5. The inventionaccording to claim 4, wherein said power driven air moving means ismounted on and carried by said portable portion base, and said conduitmeans is at least partially mounted on and carried by said portableportion base.
 6. The invention according to claim 5, wherein anadditional portion of said conduit means is fixedly mounted to saidstationary table portion, and further including fluid conduit couplingmeans and electrical circuit connecting means each having respectivemating portions stationarily mounted on said stationary table portionand mounted on said portable base for providing fluid communicationbetween said conduit means portions and providing electrical power forsaid fan means, respectively.
 7. In a restaurant having tables adaptedfor optional self service in broiling meat by guest at each tablecomprising: a plurality of dining tables having open-air broiling meanslocated in the tops thereof and dining surfaces around the perimetersthereof in proximity to the broiling means whereby table guest may servethemselves in the broiling of meat on the broiling means; a duct commonto said dining tables and having an exit exteriorly of the restaurant;air ventilating means associated with each broiling means and havingconduit means and an air intake opening disposed adjacent and to oneside of each broiling means for drawing air across the broiling surfacefor collecting cooking smoke and fumes through said intake opening forexhaustion through said conduit means into said common ductcommunicating with exteriorly of the restaurant; power driven fan meansassociated with the common duct for drawing air, smoke and fumestherethrough for exhaustion to the atmosphere; at least some of saidtables being divided into a stationary portion having a dining surfacearound and under which chairs are adapted to be assembled and a separateportable portion having said open air broiler means; and said portableportion including a base having anti-friction means for supporting it onthe floor adjacent said stationary table portion as a portable modulefor movement between various stationary table portions and having meansfor fixedly mounting thereon said broiler means.
 8. The inventionaccording to claim 7, wherein each of said portable table portionsincludes an additional power driven fan means is mounted on and carriedby said portable portion base, and said conduit means is at leastpartially mounted on and carried by said portable portion base.
 9. Theinvention according to claim 8, wherein an additional portion of saidconduit means is fixedly mounted to said stationary table portion; andfurther including fluid conduit coupling means and electrical circuitconnecting means each having respective mating portions stationarilymounted on said stationary table portion and mounted on said portablebase for providing fluid communication between said conduit meansportions and providing electrical power for said fan means respectively.10. A dining arrangement such as for a restaurant wherein dining tablesare provided for optional partial self service by table occupants in thebroiling of meats comprising: tables spaced about a room and having openair cooking means lOcated in their tops; a peripheral portion of eachtable top about the cooking means defining a dining surface around andunder which occupants are adapted to be assembled; air conduit meanshaving an air intake at one side of the cooking means and an air exitopening outside of the room; power driven fan means fluid associatedwith the conduit means for drawing a stream of air laterally across thebroiler surface into the intake for collecting smoke and odor ladengases caused by cooking food with the cooking means, moving the airthrough the conduit means and exhausting the air through said exitexteriorly of the room; at least some of said tables being divided intoa stationary portion having a dining surface around and under whichchairs are adapted to be assembled and a separate portable portionhaving said open air cooking means; and said portable portion includinga base having anti-friction means for supporting it on the flooradjacent said stationary table portion as a portable module for movementbetween various stationary table portions and having means for fixedlymounting thereon said broiler means.
 11. The invention according toclaim 10, wherein said power driven fan means is mounted on and carriedby said portable portion base, and said conduit means is at leastpartially mounted on and carried by said portable portion base.
 12. Theinvention according to claim 11, wherein an additional portion of saidconduit means is fixedly mounted to said stationary table portion; andfurther including fluid conduit coupling means and electrical circuitconnecting means each having respective mating portions stationarilymounted on said stationary table portion and mounted on said portablebase for providing fluid communication between said conduit meansportions and providing electrical power for said fan means,respectively.
 13. The invention according to claim 10, wherein oneportion of said conduit means is carried by said portable table portionand another portion of said conduit means is stationarily mounted onsaid stationary table portion; each of said conduit means portionshaving mating fluid coupling means; and one of said conduit meansportions being axially expansible to assist in coupling together the twoconduit means portions.
 14. The invention according to claim 10, whereinone portion of said conduit means is carried by said portable tableportion and another portion of said conduit means is stationarilymounted on said stationary table portion; each of said conduit meansportions having mating fluid coupling means; and one of said conduitmeans portions being manually easily transversely bendable to assist incoupling together the two conduit means portions.
 15. The inventionaccording to claim 10, wherein one portion of said conduit means iscarried by said portable table portion and another portion of saidconduit means is stationarily mounted on said stationary table portion;each of said conduit means portions having mating fluid coupling means;and one of said conduit means portions being rotatably mounted to assistin coupling together the two conduit means portions.